Vegetables With Lemon Chive Butter Microwave Food

LEMON GLAZED BABY CARROTS

Steps:

• Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
• Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
• Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
• Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

KOHLRABI WITH HONEY BUTTER

Steps:

• In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender. , In a small bowl, combine the chives, lemon juice, butter, honey, lemon zest and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices.

VEGETABLE FISH DINNER

Steps:

• Place fish fillets in an 8-in. square microwave-safe dish. Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper. , Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through.

GRILLED CHIVE POTATOES RECIPE - (4.5/5)

Steps:

• 1. Cook whole potatoes in two steamer bags for 6 minutes in Microwave or if you don't have steamer bags- Cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain or remove from steamer bags, Cool slightly, then cut in half;place cut side up on a rimmed baking dish. Press each potato gently with fork to flatten slightly 2.Stir butter, chives, lemon peel in a medium saucepan over medium heat until butter melts. Season with Salt and Pepper to taste. Brush chive butter over potatoes 3. Coat grill rack with Pam. Prepare barbeque( medium high heat). Grill potatoes cut side down until cut side is crsip and brown, 10-12 minutes. rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter NOTE: These are a great side to the chicken kabobs

CAULIFLOWER AND BROCCOLI WITH MUSTARD, CHIVE AND LEMON

Steps:

• In a small bowl, combine the butter, mustard and lemon peel.
• Mix in the 1/3 cup chives.
• Season and set aside.
• In a large pot of boiling, salted water, cook cauliflower 2 minutes.
• Add broccoli and cook about 3 minutes longer, until crisp tender.
• Drain.
• Return to the pot and toss with the mustard/butter sauce.
• Season, sprinkle with additional chives and serve.